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  • 1 1/4 cups sifted cake flour
  • 1 1/2 cups plus 2 tablespoons sugar, divided
  • 1 1/4 cups egg whites, at room temperature (about 10 eggs)
  • 1 1/4 teaspoons salt
  • 1 1/2 teaspoons cream of tartar
  • 4 egg yolks
  • 1 teaspoon grated orange rind
  • 2 tablespoons orange juice
  • 1/3 cup butter
  • 1/8 teaspoon salt
  • 2 tablespoons orange rind
  • 3 cups powdered sugar, sifted
  • 1/4 cup orange juice
  • 1 1/2 teaspoons lemon juice


  1. Preheat oven to 375F.
  2. To make the cake, sift together flour and 1/2 cup sugar.  Beat egg whites in a large bowl until foamy; add salt and cream of tartar and vanilla.  Beat until soft peaks form.  Sprinkle in 1 cup sugar, 1/4 cup at a time, beating until just blended. Fold flour mixture into egg whites, 1/4 cup at a time, using a rubber spatula.
  3. Beat egg yolks with orange rind, orange juice, and remaining 2 tablespoons sugar until thick and light. Stir 1/3 of the egg white mixture into the egg yolk mixture. 
  4. Scrape yellow and white batters into an ungreased 10-inch tube pan to give a marbled effect with white layer on top. Bake 30 to 35 minutes, until done. Invert pan; let cool.  Remove cake from pan.
  5. To prepare frosting, combine butter, salt, orange rind and 1 cup powdered sugar in a mixing bowl. Beat with a mixer at medium-high speed until fluffy. Add remaining sugar and orange juice alternately, beating until smooth and spreadable. Beat in lemon juice. Frost top and sides of cake.

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The recipe was originally published as Daffodil Cake on

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